Strawberry Chocolate Crumb Cake

My beautiful oldest daughter loves strawberries and chocolate.  And since she did me a huge favor,  what better way to thank her than to make a delicious crumb cake!   I chopped the strawberries up very small for this recipe so my youngest daughter, with food sensory issues, could enjoy it too, which ends up making it very moist.  

gf/df/vegan

Strawberry Chocolate Crumb Cake:

oven 350 degrees

12 x 8 Brownie pan- parchment lined

For the Cake:

3/4 Cup  Brown Rice Flour

1/2 Cup  White Rice Flour

1/2 Cup  Millet Flour

1/2 Cup  Tapioca Starch

1 1/2 tsp  Xantham Gum

2 tsp  Baking Powder

1 tsp  Baking Soda

1/2 tsp  Sea Salt

1 tsp  Cinnamon  

1/4 Cup  Spectrum Shortening

1/4 Cup  Coconut Oil (non melted)

1 1/2 TB  Egg Replacer mixed with 1/4 Cup warm water

1 Cup  Coconut Palm Sugar

1/2 Cup  Pear Juice 

1/4 plus 2 TB  warm water

1 Cup  Strawberries (chopped or sliced)

1/2 Cup  Enjoy Life Chocolate Chips

For the Crumb:

1/4 Cup  Brown Rice

1/2 Cup  Brown Sugar

1/4 Cup  Canola Oil

1/2 tsp  Cinnamon

1/4 tsp  Nutmeg

Preheat oven to 350 degrees.  Line a 12 x 8 brownie pan with parchment paper, set aside.

In mixing bowl add shortening, coconut oil, egg replacer mixture and coconut palm sugar and cream together until smooth.  Add pear juice and warm water and mix well.  At this point it may have a odd "bead" texture, but this is just fine.  Sift into creamed mixture the brown rice, white rice, millet four, tapioca starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Blend until well combined, scraping down bowl when needed.  Stir in the chocolate chips and strawberries by hand.   Spoon into prepared pan.  Next in a small bowl, add  for the crumb, the brown rice, brown sugar, canola oil, cinnamon and nutmeg.  Mix together and sprinkle over the cake mixture evenly.  Bake for 35 minutes or until toothpick comes out clean. Enjoy!